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Cheesy Baked Olive Dip

Cheesy baked olive dip is a warm, bubbly American appetizer made with creamy cream cheese and two kinds of sliced olives. Bakes at 375°F until golden on top for a stretchy mozzarella finish, perfect with toasted baguette slices or crackers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

cream cheese, softened
  • 8 oz cream cheese Softened for smooth mixing.
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 0.5 cup sour cream
shredded mozzarella, divided
  • 1 cup shredded mozzarella Divided; 1 cup for mixing and topping.
grated Parmesan
  • 0.5 cup grated Parmesan
pimento-stuffed green olives, sliced
  • 1 cup pimento-stuffed green olives Sliced.
black olives, sliced
  • 0.5 cup black olives Sliced.
garlic, minced
  • 2 cloves garlic Minced.
green onions, sliced
  • 2 count green onions Sliced.
Toasted baguette slices or crackers for serving
  • 1 Toasted baguette slices or crackers For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a small baking dish, so it’s ready when the dip is mixed.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth, scraping the sides for a uniform base.
  3. Fold in green olives, black olives, and green onions, distributing them evenly through the creamy mixture.
Bake and serve
  1. Spread the dip into the dish and top with the remaining mozzarella for a melty, browned finish.
  2. Bake for 22-25 minutes at 375°F until bubbly and golden on top, then pull the dish when the surface looks set and melted.
  3. Serve hot with toasted baguette slices or crackers for dipping right away.

Notes

For the smoothest texture, let the cream cheese come fully to room temperature before mixing. Store leftovers in the refrigerator up to 3 days, reheating in a 350°F oven until warmed through. Freezing isn’t recommended because the dairy can separate. For a lighter option, use reduced-fat cream cheese and light sour cream while keeping the same bake time.